The Best Restaurants with 2 Falstaff Fork(s) in Bolzano
Herbert Hintner is proudly committed to South Tyrolean cuisine and combines only the best on his menu. He uses special ingredients to give the dishes an extraordinary touch: veal tongue harmonises perfectly with capers - and the nettle dumplings surprise with a cheese filling.
The term "bistro" can be misleading, as the bar's cuisine and exquisite selection of drinks exceed all expectations. Discerning gourmets are spoiled with chateaubriand, foie gras and tuna tataki. Whiskey, Champagne and cocktails are the perfect accompaniment.
In harmony with nature, regional and seasonal products find their way into the kitchen. The result is South Tyrolean restaurant cuisine with a modern twist. Veal head carpaccio, nettle dumplings or juicy, spicy goulash from South Tyrolean beef always delight in a special way.
The inn sits elegantly and gracefully on the mountain, surrounded by woods and meadows - the perfect base for a relaxing vacation. Here, the focus is on regional specialties such as sour veal head, Kloatzn with grey cheese or stockfish gröstl. The wine list is also impressive.
Modern, purist and top quality: the artfully plated dishes take centre stage in the understated, elegant restaurant. Special attention is paid to the wine - it is perfectly matched to the exquisite dishes and expertly served. An enrichment!
The native Italians bring plenty of amore to the kitchen with their fresh fish cuisine and authentic Neapolitan pizzas. 90 percent of the seafood comes directly from the sea and special emphasis is placed on first-class ingredients. The right vino is always at hand.
At the exquisite Relais & Châteaux, guests can enjoy international and Mediterranean cuisine at the highest level. International and Mediterranean dishes are created here, which unfold their full range in the evening menu. Elaborate desserts come from the hotel's own patisserie.
Each menu follows a common thread: the flavours of the starters run through the main courses and harmonise perfectly with the matching dessert and wine. It remains anything but monotonous. A high level of enjoyment is guaranteed - both visually and in terms of taste.
At an altitude of 2,240 meters, in the middle of the breathtaking Dolomites, lies the rustic hut, which is particularly popular in the winter season. After a ski tour, you can fortify yourself with hearty mountain cuisine and reward yourself with sweet treats such as the fluffy Kaiserschmarren.
A magnet for guests from all over the world for over 100 years, today the hotel is a haven of peace where simplicity is valued. The down-to-earth cuisine has been retained, but modern touches have been added. Hanna Perwanger cooks and bakes favourite dishes that are good for the soul - like grandma's plum cake.
The word "hut" hardly does justice to the charm of the house, but the mountain feeling is woven into the thick beams. Traditional South Tyrolean dishes are served here, refined and with a modern twist, and seafood specialties and pasta also find their place on the mountain.
Today, Bolzano's oldest restaurant has a modern and elegant look. The dishes also combine exoticism and tradition - such as the rock octopus with nduja and kimchi pak choi or the scallops in orange blossom. A successful and extremely creative fusion. The variety of wines is enormous.
The name of the restaurant lives up to its promise: regionality and a conscious approach to food are the cornerstones. The menu adapts to the seasonal offerings of the region and offers top quality, including Simmental beef, entrecote and Alpine char.
This is where South Tyrol shows its best side: with breathtaking mountain panoramas, lush meadows and forests as well as authentic food typical of the region. Particularly popular are the ox dishes such as the hearty, savoury goulash and a variety of dumplings.
Gourmet dishes are already served at lunchtime, but in the evening the "Fine Mountain Dining" goes one better. With four- to six-course menus, Markus Holzer delights guests from course to course. His particular passion is pasta. South Tyrolean wines are the perfect accompaniment.
Johannes Lerchner knows how to create modern interpretations of traditional dishes. His risotto creations are unique: with versions such as blueberry with grey cheese or spruce shoots, he impressively demonstrates his creativity. He is always open to new ideas.
A safe bet for excellent quality. Meat tiger Armin Schneider relies on the charcoal grill for his premium cuts, which can be selected directly from the fridges. Intense aromas come into their own here and he also hits the right cooking point with fish.
Small parlour, big taste. If you manage to get one of the five tables in the wood panelled parlour, you will be spoiled with a unique menu. Carpaccio of veal tongue or sweet and sour scallops are just a foretaste of what follows.
In the family business, the good soul and hostess Sylvia Mayr personally looks after the well-being of the guests. The tried and tested family recipes such as sour veal head, pressed dumplings and roast onion are still served. And nobody can resist the homemade pastries.
The family-run restaurant serves traditional cuisine that revitalises dishes based on old family recipes with new refinement. The stews are excellent, but the fine fish cuisine also deserves attention. The focus is always on fresh products that are in season.